Broccoli Rice Casserole

Ingredients

• 1 1/2 cups rice, uncooked
• 3 1/2 cups water, divided
• 3 tablespoons margarine — or butter
• 1 medium onion, chopped
• 1 can (10.75 ounce) condensed cream of mushroom soup, reduced sodium — or reduced sodium chicken, celery, or cheese soup
• 1 1/2 cups 1% milk
• 7 1/2 cups frozen broccoli or cauliflower or mixed vegetables, chopped
• 8 ounces low-fat cheddar cheese, grated

Method

1. Wash hands with soap and water.
2. Preheat oven to 350 °F and grease a 12x9x2 inch baking pan.
3. In a saucepan, mix rice, salt, and 3 cups of water and bring to a boil.
4. Cover and simmer for 15 minutes.
5. Remove saucepan from heat and set aside for additional 15 minutes.
6. Sauté onions in margarine (or butter) until tender.
7. Mix soup, milk, 1/2 cup of water, onions, and rice.
8. Spoon mixture into baking pan.
9. Thaw and drain the vegetables and then spread over the rice mixture.
10. Spread the cheese evenly over the top and bake at 350 °F for 25 to 30 minutes until cheese is melted and rice is bubbly.